How to Make Crab and Artichoke Dip

Tyler Florence demonstrates how to make an easy crab and artichoke dip.

Hey guys, I’m Tyler Florence, with Tyler’s ultimate and I got a great appetizer for you that’s perfect for the holidays or anytime, it’s my famous Crab Artichoke Dip, and we’re going to make the whole thing from scratch and we’re going to show you how out the whole thing together. We’re going to take three California Artichokes, real firm artichokes, and we’re going to take, we’re going to peel the outside leaves off them. What we’re trying to do is just get to the heart as fast as possible, and once you get down to the yellow portion, it’s really easy you just take a knife, it’s going to cut straight to the center, almost an inch above the stem where it starts; and that’s pretty much the heart of the artichoke. So I’m getting rid of the extra of the leaves here and we’re going to take that spoon and dig what they call the choke out. And then that’s going to leave us a really beautiful edible part of the artichoke. We’re going to peel the stem down just to expose sort of the light yellow heart of the whole thing. Because the flavor goes from the heart all the way down to the end of the stem. So we got three artichokes that I cleaned up, ready to go, and we’re going to put them into a pot of boiling water for abut thirty minutes; I’ve already got three artichokes that I cooked and cooled, we’ve got them back here, and what we’re going to do is make a beautiful puree, a little bit of sour cream, little bit of mayo, all this gorgeous artichoke, little bit of olive oil, and lots of lemon juice and that is going to bathe the fresh crab meat and we’re going to bake the whole thing off, it’s going to be delicious. Alright, perfect, once you get a really beautiful texture that’s not quite smooth, not quite chunky, somewhere between to get lots of great of texture, you’re good to go. Alright so what we’re going to do is take our artichoke puree and we’re going to fold in one pint or two cups of delicious fresh crab meat. Now, I live in the west coast, if you live in the bay area, it’s all about the Dungeness crab and if you live in the east coast we’re talking about Chesapeake crab, but it’s got to be fresh and it’s got to be as whole as possible it took to make a delicious one crab meat. We’re going to fold in our artichoke puree and then give it a toss. We’ll get them right into the baking dish. Alright, we smooth the dip from one end to the other then we are good to go. Get a little bit parmesan cheese and then a little bit extra virgin olive oil, aright we’ll put this into the oven, 350 degrees for 15 minutes until it’s bubbly and hot and has a beautiful brown (0:02:54.0) on top of the whole thing. And look at that, it’s absolutely beautiful, this is one of my favorite things to serve in a cocktail party and we’re going to hook this up onto a board with lots of fresh crispy toast and then to give it a little bit of color, get some fresh parsley, we’ll get that a little snip and shower the whole thing. And this is worth having a cocktail party for Tyler Florence and this is what I just for you and me tonight. This is my ultimate crab and artichoke dip